Wow your family and friends with this show-stopping dessert.
Adjust oven rack to middle position and heat oven to 350 degrees. Place phyllo sheets on rimmed baking sheet. Cover with large sheet of plastic wrap. Sprinkle clean dish towel with water until just damp. Place damp towel on top of plastic.
Use pastry brush to paint inside of 9-inch round metal cake pan lightly with a little bit of melted butter.
Remove 1 phyllo sheet from stack (keeping remaining sheets covered) and place on clean counter with long side facing you.
Use pastry brush to paint phyllo with melted butter, then shape into ruffled spiral. Continue to brush each phyllo sheet with butter, scrunch into strip, and add to cake pan until pan is full.
Place cake pan in oven and bake until phyllo is golden brown, 30 to 35 minutes. (This recipe was developed using a light-colored cake pan. If using a dark-colored cake pan, reduce baking time to 20 to 25 minutes.)
While phyllo bakes, in medium bowl, whisk milk, eggs, sugar, vanilla, cinnamon, and salt until well combined.
When phyllo is ready, use oven mitts to remove cake pan from oven (ask an adult for help). Place cake pan on cooling rack. Pour milk mixture evenly over phyllo in cake pan.
Use oven mitts to return cake pan to oven and bake until filling is set and no longer jiggles when pan is gently shaken (ask an adult for help), 20 to 24 minutes.
Use oven mitts to remove cake pan from oven (ask an adult for help). Place cake pan on cooling rack and let pie cool on rack for 30 minutes.
Phyllo (“FEE-low”) is a paper-thin dough made from flour, water, and a little bit of oil. It’s rolled out into sheets that look like tissue paper and is found in the frozen section of the grocery store. Phyllo is a popular ingredient in Greek cooking, and the layers of dough, brushed with butter or oil, make crackly, flaky crusts for dishes such as baklava (a pastry made with nuts and honey) or spanakopita (a spinach-and-cheese pie). Phyllo is also used in this Ruffled Milk Pie (also called galaktoboureko, a Greek custard pie that’s often served at Easter), where the edges of the sheets make a pretty ruffled pattern! When working with frozen phyllo, don’t thaw the phyllo in the microwave; let it sit in the refrigerator overnight or on the counter for 4 to 5 hours before using it.
Even though these photos show our Raspberry Clafouti, the technique is the same. Here’s how to do it: